Stuffed Tomatoes

With summer here, I start to think of how to use produce from the garden. And that makes me think of one of my favorite dishes from my youth stuffed tomatoes. In fact, this was a favorite for the whole family and when my mom wanted to give everyone a treat she would make this dish, served with macaroni. It is very rich, made with butter, ground pork, garlic and parsley.

But once in awhile it is good to splurge.

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Ingredients (to serve 4):
•In the summer, at the farmers market,
I choose large, ripe tomatoes, one per person
•1 lb ground pork
•1 egg
•1/2 c chopped curly parsley
•4 cloves chopped garlic
•4 pats of butter
•salt & pepper to taste

Instructions:
Mix the ground pork with the egg, parsley, garlic, salt and black pepper.

When mixed, divide into 4 large meatballs, one for each tomato.

Slice off the tops of the tomatoes, then empty the insides with a soup spoon (save the pulp).

Stuff the tomatoes with one large meatball each, then cover with the tomato tops.

Put the tomatoes in a baking pan with a pat of butter on each tomato, and add the saved pulp, salt, and pepper

Bake for 30 minutes at 250 degrees.

Cook the pasta as per usual (I like to use elbow macaroni).

Serve the stuffed tomato on top of the cooked macaroni, with the buttery sauce from the pan.

…don't forget to go for a walk after that.

Bon Appetit,
Alain Guichard